This is SmartBio! Six interesting facts about HAMK’s new Education and Research Centre
Our new SmartBio Education and Research Centre better combines bio and food education and research, all aimed at improving nature’s resilience. The laboratories will develop substitutes for endangered raw materials and foods such as chocolate.
Inside the building is the future of food technology in the country.
Of HAMK’s degree programmes, Biotechnology and Food Engineering has moved to the new building. The most important task of the education is to train experts in this fast-growing field for the whole of Finland. Graduates are well placed for employment in the food industry, biotechnology, research or product development. They learn to understand different processes: for example, what food is made of, how it is produced on a factory scale and in dairies, and what kind of packaging is best to preserve it until it reaches the table.
The building will enhance the dialogue between education and research.
In new spaces, there is no way to avoid interaction between students, teachers and research staff. There has been collaboration before, but under one roof, information is better communicated, including informally. The latest information on biotechnology research is fed into the training, and research is fuelled by fresh, enthusiastic newcomers to the field.
From fields and forests to processing and back again.
SmartBio talks about the “whole value chain” when it comes to research. This means thinking about solutions from primary production to processing. Research starts from the soil: for example, how should soil be modified to improve its carbon sequestration capacity? What will research bring to fertilisation? How can we use the side streams from processing products, such as waste water? How much of the side streams can be returned to fields and forests, how much can be produced as biogas, and how one can grow algae and fungi that produce new biomass? The main idea is the creation of innovations that improve the carrying capacity of nature.
Laboratories are developing substitutes for endangered raw materials.
Chocolate, vanilla, honey, nuts or some berries are examples of raw materials and foods whose availability is threatened by climate change. Substitutes for these are being sought in SmartBio’s laboratories.
Mushrooms and algae can be used to produce new kinds of materials.
A “mushroom factory” is planned to test and produce mushroom spawn for use as a “brick” or packaging material. Mushrooms and algae are of interest because they grow readily in the by-products of the almost endless supply of industrial, agricultural and waste water in general. What’s more, the end product itself is biodegradable.
Businesses are invited to get involved – even with hazy requests.
SmartBio’s research activities will primarily benefit food companies, waste management companies or any actor interested in producing and processing bio-resources in a way that combines the carrying capacity of nature with economic production. Over the years, some 30 companies in the Häme region have cooperated with HAMK in these matters. In addition, large national players in the sector, such as Raisio Oyj at present, are our partners.
In addition, companies can reserve premises and equipment. For its part, the biotechnology and food engineering degreen programme is looking for assignments from companies – “the more sketchy, the better” – says Tero Ahvenharju, head of education.
“For us, it’s enough that a company dares to open up about its problems. We don’t hope for assignments with well-defined specifications in advance,” Ahvenharju explains.
SmartBio Education and Research Centre
The SmartBio Education and Research Centre is located in a new building at the Hämeenlinna University Centre. It will be open throughout the year to different target groups. For this story, we interviewed Annukka Pakarinen, Research Director, and Tero Ahvenharju, Head of Biotechnology and Food Engineering Degree programme.
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